Name: Creamy Sicilian Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 slices
Cuisine: American
Ingredients: 2 sleeves graham crackers; 0.25 cup brown sugar; 2 teaspoons kosher salt; 0.5 cup unsalted butter; 4 blocks full-fat cream cheese; 1 cup ricotta cheese; 1.25 cups granulated sugar; 2 tablespoons cornstarch; 4 eggs; 1 tbsp vanilla bean paste or extract

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Creamy Sicilian Cheesecake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350 degrees F.

Lightly grease a 9" springform pan with cooking spray, butter, or oil, and line the sides with parchment paper.

In a food processor, add the graham crackers and pulse until they form fine crumbs.

Add the brown sugar, salt, and melted butter, and continue pulsing until fully combined.

Pour the crust crumbs into the prepared springform pan, and use a measuring cup or small bowl to pack the crust down and press it up the sides about 2".

Bake the crust for 10 minutes until set and golden.

Allow to cool completely.

Lower the oven temperature to 325 degrees F.

Place a 9x13 cake pan on the bottom rack.

In a large saucepan, bring about 6 cups of water to a boil.

Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese, ricotta, sugar, and cornstarch.

Mix on low speed until fully combined and smooth, then scrape down the bowl.*

Then mix the eggs in one at a time (still on low speed), scraping down the bowl in between each addition. Add in the vanilla paste with the egg yolk.

Scrape the bowl down one last time, then pour the filling into the cooled crust and smooth out the top.

Carefully pour the boiling water into the 9x13 pan.

Place the cheesecake above the pan on the middle rack.

Bake for about 1 hour - 1 hour 10 minutes until the edges puff up and the center jiggles slightly.

Once the cheesecake is done baking, turn the oven off and crack open the door. Leave the cheesecake in the oven for 1 hour.

Then, take the cheesecake out of the oven and allow to cool at room temperature for an additional hour.

Place the cheesecake in the fridge, and chill overnight.

The next day, remove the cheesecake from the pan.

Top with fresh strawberries and enjoy!

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Tips & Tricks (5)

Room Temperature is Essential 🌡️
Allow cream cheese and ricotta to sit at room temperature for at least 30 minutes before mixing to ensure a smooth, lump-free batter that bakes evenly without cracks.
Sift the Cornstarch 🫖
Sift cornstarch with sugar before adding to the cheese mixture to eliminate lumps and prevent a grainy texture in your final cheesecake.
Water Bath Prevents Cracking 💧
Wrap your springform pan tightly in foil and use a water bath set to 325°F to create gentle, even heat that prevents the dreaded surface cracks and ensures creamy texture.
Vanilla Bean > Extract 🌿
Scrape fresh vanilla bean pods directly into the batter for superior flavor depth and visual appeal compared to extract, which can sometimes taste artificial.
Overnight Cooling is Crucial ⏰
Allow the baked cheesecake to cool completely in the turned-off oven for 1 hour, then refrigerate overnight before serving to achieve that signature silky, set texture.